This recipe is slightly adapted from a book that I adore to bits! Eva Kosmas Flores "Adentures in Chicken" cook book!

A book from which I already cooked lots of recipes but, unfortunately, I can't share them with you straight away as all the photos are in the PC that broke and therefore, lost...

Of course, I'll make them again to share with you, because they're all so delicious that it will be a real pleasure to taste all those flavour combinations again but, until then, I'm sharing this one. A salad, that I slightly adapted by using quinoa instead of bulgur wheat but that was, at the same, absolutely delicious!

About the book, I'll give you more details in another post because there's some fabulous things to say about it and I want to talk about it with you, but in a different post. For now, here is the recipe for this amazing salad that I really think should have a place on Marta's January table.

ingredients (serves 4):

750g chicken drumsticks

2 tbsp extra virgin olive oil

1/2 tsp sea salt flakes

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp onion powder

salad:

1 1/3 cups bulgur (I used quinoa)

2 cups of water

3/4 cup chicken stock

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp sea salt flakes

4 tangerines, cut into sixths

1/3 cup pomegranate seeds

1 tbsp chopped fresh mint

2 tsp chopped fresh dill

lemon dressing:

1/4 cup freshly squeezed lemon juice

2 tbsp double cream

1 tbsp extra virgin olive oil

1/2 tsp sea salt flakes

1/4 tsp allspice

method:

Preheat the oven to 190ºC.

Toss the chicken with the olive oil, salt, ginger, cinnamon and onion powder until well coated.

Spread on a baking tray and roast for about 40 minutes, until the skin is golden and crisp and the meat is cooked through. Let cool before removing the meat from the bones.

For the salad, bring the bulgur, water, stock, ginger, cinnamon and salt to the boil in a medium saucepan over medium heat. Cover, reduce the heat to low and simmer until the bulgur absorbs the liquid (12 to 15 minutes). Fluff lightly with a fork and transfer to a casserole dish (if using quinoa, follow the same method but cook according to the time specified on the packet).

For the dressing, whisk together all the ingredients in a medium bowl until smooth.

Drizzle the dressing over the bulgur (quinoa) and then add the chicken, tangerines, pomegranate, mint and dill, tossing everything until evenly distributed.